Bagel-Spiced Ground Beef & Tomatoes with Fresh Rigatoni
Balsamic-Dressed Baby Greens & Shaved Parmesan
Cooking time
10 minutes
Servings
2/4
Calories
830 /serving
A bowl of pasta with the soul of a bagel. Sesame seeds and poppy seeds, aromatic with onion and garlic, make a heavenly seasoning for a super-fast and super-filling dinner. Hearty ground beef and fresh tomatoes roll around with fresh rigatoni boiled to nibbly perfection. A simple salad of baby greens laced with our lusciously thick balsamic vinaigrette adds some pep, while salty Parmesan shavings level up the luxe.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Tomatoes
- 30ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Fresh rigatoni
- 25g Shaved Parmesan (contains rennet)
- 8g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)
Contains: Eggs, Milk, Mustard, Sesame, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
12 g
Sodium
780 mg
Total Carb
74 g
Sugars
5 g
Protein
46 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 5 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the beef
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the beef; season with ½ the spices and S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Mise en place
Meanwhile, medium-dice the tomatoes.
Cook the tomatoes & finish the beef
To the pan of beef, add the tomatoes. Cook, stirring frequently, 2 to 3 min., until beginning to soften; season with the remaining spices and S&P. Add ½ the reserved cooking water and cook, breaking up the tomatoes, 2 to 3 min., until the beef* is cooked through and the tomatoes have slightly broken down.
Combine the pasta
To the pan of beef and tomatoes, add the pasta and ½ the cheese. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the vinaigrette and 1 tsp water (double for 4 portions). Add the baby greens and S&P; toss well. Divide the pasta between your bowls. Garnish with the salad and remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
